Brown Rice Risotto | UNL Food | Nebraska

Brown Rice Risotto | UNL Food | Nebraska

food.unl.edu

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Ingredients

  • 1/2 Tablespoon vegetable oil
  • 1/2 cup onion, scrubbed with clean vegetable brush under running water, diced
  • 1 clove of garlic, gently rubbed under cold running water, minced
  • 1/4 teaspoon black pepper
  • 3/4 cup reduced sodium chicken broth
  • 1/4 cup water
  • 3/4 cup instant brown rice
  • 3/4 cup frozen peas
  • 1 Tablespoon lemon juice
  • 1 Tablespoon butter
  • 2 Tablespoons Parmesan cheese, grated
  • 1 cup diced, cooked chicken (optional)*

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